We had a FABULOUS Thanksgiving vacation! Thanksgiving morning, Eric, Corey and I got up early and ran the Turkey Trot 5K in Springfield with about 5000 other people. It was cold and started raining by the end of the race, but it was a lot of fun. By the time we got home, the temperature had dropped enough that it was freezing rain, and about an hour later, it snowed! It was so festive! My parents and my brother and his family came over for dinner, and we really enjoyed having the family together.
What's for Dinner Menu Plan
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After a rough start to my week last week (stomach flu - yuck!), I am now back to the land of the living! And just in time for Thanksgiving. Woo hoo! I only have two days of school this week, and then it's all about family time and relaxing. Corey and I did have a date to the Harry ...
Thanksgiving Dinner Menu
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I thought that Thanksgiving deserved a post of its own. I'll still be listing it in my weekly menu, but I thought I would highlight the dishes I will be making this year. My parents, my brother and his wife and their 5 kids will be joining my family at my house for Thanksgiving ...
I love Brussels sprouts, but have never cooked fresh ones. I think I'm going to add these to my Thanksgiving lineup.
Ingredients
1 1/2 pound fresh Brussels sprouts, cut in halves
3 T olive oil
salt and pepper
white wine vinegar
honey
Directions
Toss 1 1/2 pounds halved Brussels sprouts with olive oil. Season with salt and pepper. Roast cut-side down on a baking sheet at 450 until caramelized, 25 to 30 minutes. Drizzle with white wine vinegar and honey if desired.
Ingredients
1 1/2 pound fresh Brussels sprouts, cut in halves
3 T olive oil
salt and pepper
white wine vinegar
honey
Directions
Toss 1 1/2 pounds halved Brussels sprouts with olive oil. Season with salt and pepper. Roast cut-side down on a baking sheet at 450 until caramelized, 25 to 30 minutes. Drizzle with white wine vinegar and honey if desired.
I was watching Throwdown with Bobby Flay last night (way to go, Pioneer Woman!), and I thought his dressing looked amazing, so I think I'm going to give it a try. I'll let you know what I think after Thanksgiving.
Ingredients
1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stems removed, coarsely chopped
1/2 pound oyster mushrooms, coarsely chopped
1/2 pound cremini mushrooms, thinly sliced
4 tablespoons canola oil, divided
Salt and freshly ground black pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large Spanish onion, finely diced
5 cloves garlic, finely chopped
3 to 5 cups homemade chicken stock or low sodium canned chicken broth
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme leaves
1/2 cup chopped fresh flat-leaf parsley
Directions
Preheat the oven to 350 degrees F.
Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.
Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer.
Remove from the oven and let cool for 10 minutes before serving.
Recipe Source - Bobby Flay
Ingredients
1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stems removed, coarsely chopped
1/2 pound oyster mushrooms, coarsely chopped
1/2 pound cremini mushrooms, thinly sliced
4 tablespoons canola oil, divided
Salt and freshly ground black pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large Spanish onion, finely diced
5 cloves garlic, finely chopped
3 to 5 cups homemade chicken stock or low sodium canned chicken broth
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme leaves
1/2 cup chopped fresh flat-leaf parsley
Directions
Preheat the oven to 350 degrees F.
Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.
Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.
Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer.
Remove from the oven and let cool for 10 minutes before serving.
Recipe Source - Bobby Flay
It's time to pick our Christmas photo cards!
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For the last few years, our family has created photo Christmas cards to send to friends and family members. Our favorite site for card creation has to be Shutterfly. They have so many creative designs. Eric usually takes our family photo, or we use photos from events throughout ...
My post is going to be short today. I've got the stomach flu. :( Lots of new recipes this week, so pictures will be posted soon. I'll write more later, but here's the menu. For more menu ideas, go to orgjunkie.com.
Sunday -Feta and Bacon Stuffed Chicken Breasts, Green Beans, Onion Roasted Potatoes
Monday - Chicken Enchiladas, Salad, Peaches
Tuesday - Chicken, Black Bean, and Salsa Soup, Salad, Sinfully Sweet Cornbread
Wednesday - Tator Tot Surprise, Peaches, Salad
Thursday - Eat at book club
Friday -Homemade Pizza, Salad
Saturday - Steak, Brussels Sprouts, Baked Potatoes, Salad
Sunday -Feta and Bacon Stuffed Chicken Breasts, Green Beans, Onion Roasted Potatoes
Monday - Chicken Enchiladas, Salad, Peaches
Tuesday - Chicken, Black Bean, and Salsa Soup, Salad, Sinfully Sweet Cornbread
Wednesday - Tator Tot Surprise, Peaches, Salad
Thursday - Eat at book club
Friday -Homemade Pizza, Salad
Saturday - Steak, Brussels Sprouts, Baked Potatoes, Salad
Loaded Baked Potato Soup
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The next time I make this soup, I will be doubling the recipe. Yum! (The picture is horrible - I forgot to take a picture when I first made the soup, and had to take a picture of leftovers that I heated too long in the microwave.) Ingredients: 12 slices Oscar ...
Sinfully Sweet Cornbread
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This is the best cornbread I've ever made. Even Eric loves it, and he doesn't eat cornbread! Ingredients: 1 cup all-purpose flour 1 cup yellow cornmeal 2/3 cup white sugar 1 teaspoon salt 3 teaspoons baking powder 1 egg 1 cup milk 1/3 cup vegetable ...
Chicken, Black Bean, and Salsa Soup
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This is a very tasty soup, and it's super easy to make! Ingredients 3 chicken breasts, diced 1 Tbsp canola or vegetable oil 2 Tbsp homemade taco seasoning 2 cups cooked black beans 2 cups cooked red beans 2 cups homemade chicken broth 2-3 cups ...
Homemeade Taco Seasoning
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This is so much better than the packaged stuff - no salt! Ingredients 1 part chili powder 1 part ground cumin 1 part garlic powder 1 part onion powder 1/4 – 1/2 part crushed red pepper Directions Mix all the spices together and store in an airtight ...
Beef and Barley Soup
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This is a very hearty soup that is super easy to make. Ingredients: 1 pound lean beef stew meat, cubed 1/4 of an onion, chopped 2 garlic cloves, crushed 1 15 oz can mushrooms, drained 2 cups homemade beef broth 2 1/2 cups water (Use however ...
What's for Dinner Menu Plan
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Our family had a great weekend! I'm finally getting over my stupid cold and feel like a human again. Corey traveled with the cross country team to state contest and had a great time. The team got 9th place. Eric and I actually got to spend some nice time together while he was gone. ...
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